Bloom the gelatin in cold water until soft.
Heat the balsamic vinegar until simmering.
Whisk in the gelatin until completely melted.
Transfer this to a square container and chill until set.
When set, unmold the gelee and cut in small cubes.
In a medium bowl, mix the crème fraiche, simple syrup, horseradish powder, sea salt and pepper.
Transfer this to an ice cream machine and spin as you normally would.
In a small pot, heat the cornichon liquid to the simmer.
Whisk in the tumeric to dissolve.
Add the daikon and stir.
Remove from the flame and allow to chill in the refrigerator.
When chilled, drain the daikon and discard the liquid.
Cut 4 pieces of parchment paper to 8 inches long by 2 inches wide.
Shingle daikon down each strip of paper to cover completely.
In a small bowl, mix the crème fraiche, black cardamom and liquid smoke.
Whisk until lightly stiff.
Season to taste and hold chilled.
In a large bowl, mix the tuna, balsamic gelee cubes, lemon juice, coriander, Thai basil, salt and pepper.
Arrange 4 teardrop molds on an even workspace.
Gently press the tartare into each of the molds.
Unmold each tartare and wrap with a strip of daikon disks.
Gently peel away and discard the paper.
Lay out 4 small serving plates, preferably rectangular.
Using the fiberglass line template, draw 1 perfectly even line on each plate.
Lay down on tuna parcel onto each plate.
Using a fork, scrape some sorbet from the container and top each parcel with it.
Top sorbet with fennel greens and serve at once.